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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fudgy-Caramel Cashew Brownies Recipe

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This recipe for Fudgy-Caramel Cashew Brownies is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz. bittersweet baking chocolate, chopped
1 cup butter
1 bag (12 oz) semisweet chocolate chips
4 eggs
1 1/2 cups sugar
2 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
20 creme filled chocolate sandwich cookies, crushed
40 round chewy caramels in milk chocolate (packaged in gold foil), unwrapped, each cut in half
3/4 cup coarsely chopped roasted cashews
Directions:
Directions:
Heat oven to 350ºF (325ºF for dark pan). Grease and flour 13 9 inch pan. In 1 quart microwavable bowl place bittersweet chocolate, butter and 1 cup of the chocolate chips. Microwave on High 1 1/2 to 2 minutes stirring twice, until melted and smooth. Cool slightly, about 5 minutes.

IN large bowl with electric mixer, beat eggs, sugar and vanilla on medium speed until smooth. Add cooled chocolate mixture. Beat until well blended. Add flour, baking powder and salt. Beat on low speed until blended. By hand, stir in cookies and remaining chocolate chips. Pour into pan.

Bake 35 to 40 minutes or until edges begin to pull away from sides and center is set. Do not overbake. Immediately sprinkle candy on tap of hot brownies. Let stand 10 minutes or until completely softened. Pull tip of toothpick through softened candy to spread and swirl. (It won't completely cover top). Sprinkle with cashews. Cool until set, about 1 hour. Cut into 6 rows by 6 rows.

 

 

 

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